Last night, my family and I went to a chain restaurant for dinner. I donít ordinarily go to rib joints, but my husband and daughter looked beseechingly at me when we were deciding where to go. They usually agree to one of the locally owned and healthier restaurants I insist upon, but last night I gave into their round eyes and watering mouths as they imagined a big rack of BBQ ribs.
Although I was a pretty good eater before I had cancer, I didnít care as much then as I do now about what goes into my mouth. But cancer can rock your world, and after my third diagnosis I became a raw foodist, grew my own sprouts and wheatgrass, abandoned caffeine and alcohol, and in a short time, felt more energy than I had ever experienced before. I maintained this (labor intensive) lifestyle for 18 months, cheating only once as I snuck a single bite from the perfectly cooked Thanksgiving turkey I pulled from the oven. It tasted very oily and strange. I was no longer tempted.
My intent was to create the very best internal and external environments possible. For the external atmosphere, I chose deliberately who I spent time with, what I read and watched on TV, which movies to see, and how much I pushed myself. For my internal environment, I wanted to boost my immune system, detoxify and to purify my blood, decrease the PH level, and to eat living foods with an abundance of enzymes and nourishment. I loved eating that way. Uncooked food prepared in just the right way is as good as any gourmet cooked food Iíve ever had.
I returned to eating animal products only after my intuitive acupuncturist sensed that the post-radiation pain I had might be minimized by eating more eggs, fish, beef and some chicken. I hesitated only for about an hour, having convinced myself that eating raw food was a significant reason why my cancer was resolved. But I love a good burger and I wanted to see if changing my diet might help with the pain. So I dashed home and enjoyed a burger like never before.